Monday, February 2, 2009

Dinner is always simple no rice affair at our home. Its either chapathi with subzi or stuffed parathas or dosas but no rice. Yesterday I saw this recipe for Onion Kulcha on Active cooking which seemed to simple enough to be tried. Mushroom Masala is my daughter's favourite. I have tried many recipes and this particular recipe is inspired from Spicy Tasty which I found while browsing through google. I havn't made many changes except for a few. And yes it tastes like the one made at restaurants.

Method:Prepare a stiff dough with flour and water. Allow to rest for an hour. Divide the dough into 4 equal parts and make round balls.Peel and chop onions finely. Wash and chop green chillies, coriander leaves, mint leaves finelyPrepare stuffing using chopped onions, green chillies, coriander and mint leaves. Add salt, red chilli powder, crushed carom and pomegranate seeds.Take a dough ball and flatten each with a rolling pin into a round disc. Place a portion of the filling in the middle of the disc, fold in the filling and pinch off the excess dough to seal the edges. Then flatten again with a rolling pin into a large disc.

Place each kulcha on a plate and put it in a microwave to grill each side for 5 minutes or till brown spots appear on the kulcha. One can also tawa fry as for chapathis. Dab with a dash of butter for kids and serve hot with Mushroom Masala.

Method:Hang yogurt in a muslin cloth for 15 minutes to drain off the excess water.Blanch tomatoes in hot water for 5 minutes. Peel off the skin and puree to a smooth paste.Peel and chop onions, garlic and ginger roughly into small pieces.Boil a cup of water and add the chopped onions, ginger, garlic and cashews. When onions becomes soft enough. Put off the gas and let aside to cool.Meanwhile heat a pan and dry roast cinnamon and cardomom seeds on a low flame. Powder them into a fine powder using mortar and pestle.Wash mushrooms thoroughly in running water. Pat dry the mushrooms. Slice Mushrooms into thin slices. Heat a tsp of butter in the pan and saute mushrooms till nice and brown.Blend the boiled mixture to a smooth paste.Now in the same pan, heat butter/oil add cinnamon-cardamom powder and bay leaves. Saute for a while and add the smooth paste. Fry on medium flame till the oil comes to the sides of the pan.Now add red chilli powder, garam masala, salt.Add hung yogurt and mix thouroghly. Now add tomato puree and cook for another 8 minutes till the gravy is nice and red. Now add stir fried mushrooms and mix well. Simmer for another 5 minutes. Garnish with coriander leaves and serve hot.